LAMB & DAUPHINOISE HOTPOT RECIPE | BBC GOOD FOOD
Provided by: Barney Desmazery
Categories: Dinner, Main course
Total time: 4 hours 25 minutes
Prep time: 15 minutes
Cook time: 4 hours 10 minutes
|3 large carrots, cut into large chunks|
|1 onion, roughly chopped|
|1 garlic bulb, halved|
|few sprigs rosemary|
|few sprigs thyme|
|2 bay leaves|
|1 tbsp tomato purée|
|1 shoulder of lamb on the bone (about 2.5kg)|
|1 bottle red wine|
|4-5 potatoes (the roundest you have)|
|4 sweet potatoes (the roundest you have)|
|150ml double cream|
|few knobs of butter|
- Heat the oven to 180C/160C fan/gas 4. In a flameproof casserole dish that is large enough to fit the lamb, snugly scatter over all the vegetables and herbs, and roughly stir in the tomato purée. Sit the lamb on top, pour over the bottle of wine and season generously. Cover the dish and heat up on top of the stove, then put in the oven and leave undisturbed for 3 hrs. Remove from the oven, leave to cool, then chill overnight.
- The next day, remove all the hard fat from around the lamb and discard. Lift the lamb out of the dish, scraping away and keeping any of the jellified juices. Pull apart and shred the meat, discarding any large pieces of fat and the bones. Put the lamb back in the dish, then spoon over the jellied sauce and mix with the vegetables. Set aside.
- Heat the oven to 200C/180C fan/gas 6. To make the topping, peel and neatly slice the potatoes by hand into rounds. Place in a pan of cold, salted water, bring to a hard boil and drain straight away. Tip back into the pan, pour over the cream and season. Now it’s up to you how fancy you want to be – you can pile the potatoes over the lamb casually, or you can arrange the potato and sweet potato in interleaving circles. Drizzle over any remaining cream from the pan and dot with butter. Bake for 40 mins-1 hr until the top is golden and the sauce is just starting to bubble.
Calories 645 calories, FatContent 32 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 49 grams protein, SodiumContent 0.6 milligram of sodium
SLOW-COOKED LAMB SHANK HOTPOT RECIPE | DELICIOUS. MAGAZINE
Provided by: delicious. magazine
Total time: 4 hours 10 minutes
Prep time: 40 minutes
Cook time: 3 hours 30 minutes
Yield: Serves 6
|3 tbsp olive oil, plus an extra glug|
|5 British lamb shanks|
|Small handful seasoned plain flour|
|2 large onions, sliced|
|3 celery sticks, sliced|
|6 garlic cloves, crushed|
|3 tbsp tomato purée|
|750ml bottle red wine|
|400g tin chopped tomatoes|
|2 bay leaves|
|4 carrots, halved lengthways, then cut into thirds|
|5 large baking potatoes|
|75g butter, melted|
|You’ll also need…|
|2.5 litre shallow ovenproof dish|
- Heat the oven to 150°C/130°C fan/gas 2. Heat the 3 tbsp oil in a large flameproof casserole over a medium heat. Toss the lamb shanks in the flour to coat well, then shake off the excess (reserve). Once the oil is shimmering hot, add the lamb in batches and brown all over. Remove them from the pan and set aside.
- Turn down the heat and pour away the fat in the pan. Add another large glug of oil to the casserole, then add the onions and celery. Cook over a low-medium heat for 10 minutes, stirring often, or until the veg is softened but not coloured. Stir in the garlic and 2 tbsp of the reserved flour. Cook for another 3 minutes, then stir in the tomato purée and cook for 2 minutes more.
- Turn up the heat, then add the wine and chopped tomatoes. Tuck in the lamb shanks, making sure they’re submerged. Stir in the bay leaves and carrots. Once the liquid begins to simmer, transfer the pot to the middle rack of the oven. Cook for 2½ hours or until the lamb is very tender and pulls away easily from the bone. Turn the shanks a couple of times during cooking so they tenderise evenly.
- Once the meat is cooked, remove the shanks from the casserole and set aside to cool. If the liquid isn’t quite thick enough (it should very lightly coat the back of a spoon), put the dish on the hob and simmer, uncovered, for 5-10 minutes. Strip the meat from the bones, keeping it in large chunks (discard the bones). Return the meat to the sauce and set aside.
- Increase the oven temperature to 200°C/180°C fan/gas 6. Peel the potatoes and cut off the round edges to form rectangles. Keep everything, including the off-cuts, in separate bowls of salted water. Slice each potato lengthways as thinly as you can (use a mandoline if you have one), then return the slices to the salted water while you slice the rest. Drain the potato slices and dry well on kitchen paper, then toss them in a bowl with the melted butter. Chop a large handful of the off-cuts into very thin slices, then stir them into the ragù.
- Transfer the ragù to a 2.5 litre wide, shallow ovenproof dish. Lay the potato slices in a right-angled, overlapping pattern over the top (you’ll get a couple of layers), then season well with salt. Bake for 50 minutes or until golden. Serve with seasonal green veg.
Calories 834kcals, FatContent 36.7g (16.6g saturated), ProteinContent 51.7g, CarbohydrateContent 46.5g (13.1g sugars), FiberContent 8.7g
LANCASHIRE LAMB HOTPOT – RECIPES
Provided by: GOODHOUSEKEEPING.COM
Categories: Easter,spring,Sunday lunch,weeknight meals,comfort food,dinner,meat,stews
Total time: 2 hours 45 minutes
Prep time: 30 minutes
Cook time: 2 hours 15 minutes
Yield: 4 servings
|25 g plain flour|
|900 g lamb neck fillet, cut into 4cm pieces|
|4 tbsp. vegetable oil|
|2 medium onions, finely chopped|
|2 carrots, peeled and cut into 2cm rounds|
|2 parsnips, peeled and cut into 2cm rounds|
|400 mL chicken stock|
|Small handful thyme, leaves picked, plus a few sprigs|
|700 g potatoes, peeled and sliced into 5mm rounds|
|25 g unsalted butter, melted|
- Preheat oven to 160°C (fan 140°C) mark 3. Put flour in a large bowl and season. Add 1/3 of the lamb and toss to coat. Heat 1tbsp oil in a large ovenproof casserole dish (one that has a lid) over medium heat. Shake excess flour from the lamb, add to pan and brown all over. Remove to a plate with a slotted spoon. Repeat until all the lamb is browned, adding fresh oil between batches.
- Add remaining 1tbsp oil to the pan. Add onions, carrots and parsnips and fry for 7-8min, until starting to go golden.
- Return lamb to pan with the stock and thyme leaves. Bring to boil, stir, then bubble gently for 5min. Remove from heat and season.
- Arrange potatoes on top of the lamb in an overlapping layer, brush with half of the butter, season and top with thyme sprigs.
- Cover with lid, then cook in the oven for around 1hr 30min, or until the potatoes are cooked through and the lamb is tender.
- Remove casserole from oven and preheat grill to high. Remove casserole lid, brush potatoes with remaining melted butter, then grill for 10-15min, or until top is golden brown. Rest, uncovered, for 15min and serve with steamed green vegetables, if you like.
Calories 873 calories